Bombay Chicken with Almonds

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Bombay Chicken with Almonds Ingredients

1 ts Reduced-calorie margarine	1 tb All-purpose flour
1/4 c Chopped almonds	1 ts Chicken-flavored bouillon
2 ts Curry powder, divided	1 c Boiling water
1 c Diced, unpeeled apple	1/2 c Skim milk
1/2 c Chopped onion	1 tb Lemon juice
1/2 c Sliced fresh mushrooms	1 c Chopped, cooked chicken

Instructions for Bombay Chicken with Almonds

Melt margarine in a large skillet over medium heat; add almonds. Cook 10 minutes or until almonds are golden brown, stirring frequently. Sprinkle almonds with 1 tsp curry powder; toss lightly to coat. Drain almonds on paper towels. Add apple, onion, and mushrooms to skillet; saute 5 minutes. Stir in remaining 1 tsp curry powder and flour. Cook over low heat 2 minutes, stirring frequently. 4. Dissolve bouillon granules in boiling water; add to skillet with milk and lemon juice. Cook over low heat 5 minutes or until smooth and thickened, stirring constantly. Add chicken; continue to cook over low heat, stirring constantly, until thoroughly heated. Yield: 5 servings Each serving amount: 1/2 cup Exchanges: 1 Medium-fat meat Cal 116, Fat 6gm, Carbo 9gm, Prot 8gm, Sod 38mg, Chol 12mg Source: University of Alabama at Birminghams, All New Cookbook for Diabetics and Their Families From: Jeffrey Dean Date: 11-18-93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: ChickenCuisine: Uncategorized